Warm Cheesy Broccoli

Craving a steamy mug of velvety, cheese-filled delight? This Broccoli Cheddar Soup whips up in just half an hour. It's smooth, hearty, and stuffed with crisp broccoli - reminiscent of Panera's version, but crafted in your own kitchen.

Benefits of This Tasty Soup

There's nothing quite like slurping hot soup when it's chilly outside. This one's bursting with fresh broccoli and gooey melted cheese. Both youngsters and adults can't get enough. Got dairy, cheddar, and green veggies on hand? That's nearly everything you'll need. Fast enough for hectic evenings, fancy enough for guests.

Ingredients List

• Butter: 4 tablespoons, skip the margarine
• Onion: 1 large yellow variety, diced finely
• Salt: 1 tablespoon sea salt or regular salt
• Black Pepper: Freshly ground works better
• Garlic: 4 fresh cloves, minced finely
• Flour: 1/4 cup all-purpose white flour
• Milk: 2 cups whole milk for best creaminess
• Broth: 2 cups vegetable or chicken stock
• Broccoli: 4 cups fresh florets, chopped small
• Carrot: 1 large one, julienned thinly
• Mustard: 1 tablespoon Dijon adds tang
• Cheese: 2 cups sharp cheddar, freshly grated
• Salt/Pepper: Extra for adjusting flavor

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Cooking Instructions

Prep your ingredients:

Chop broccoli into bite-sized bits. Shred cheese yourself - packaged stuff won't melt properly. Dice onion finely. Mince garlic well. Slice carrot into thin matchsticks.

Create the foundation:

Heat butter in large pot over medium flame. Add onions. Sprinkle generous pinch salt, some pepper. Cook until onions turn translucent, about 5 minutes.

Build thickness:

Toss in garlic, cook briefly for 1 minute. Add flour. Mix constantly for 2 minutes. It should look paste-like - that's perfect.

Combine wet ingredients:

Gradually pour milk while mixing. Keep stirring until completely smooth. Add broth the same way. Stir until mixture starts simmering.

Add vegetables:

Toss in broccoli and carrots. Mix in tablespoon of mustard. Let simmer gently for 15 minutes. Stir occasionally to prevent sticking.

Test tenderness:

Stick fork into broccoli - should pierce easily. If still firm, simmer another 5 minutes.

Mix in cheese:

Lower heat significantly. Add cheese bit by bit. Stir until each portion melts fully. Take your time or cheese will clump.

Adjust seasoning:

Take a taste. Need more salt? Add small amounts gradually. Want pepper? Now's the time. Too thick? Pour in warm broth.

Time to enjoy:

Ladle into bowls while still hot. Sprinkle extra cheese on top if desired. The soup thickens as it cools.

Tips for Ultimate Smoothness

Always shred cheese yourself from a block - avoid pre-packaged kinds. They contain anti-caking powders that make soup grainy. Keep flames low when melting cheese or it'll turn stringy and lumpy. Stir in single direction only - helps maintain smoothness. For maximum creaminess, stick with whole milk, not lower fat options. If mixture gets too thick, add warm milk, never cold - cold liquid makes cheese seize up.

Selecting Quality Components

Choose vibrant green broccoli without yellowing. Smaller florets cook more evenly than larger chunks. Sharp cheddar delivers more punch than mild varieties. Go for deeply colored carrots - pale ones lack flavor. Real garlic cloves outperform jarred versions any day. When cutting onions, remove any greenish centers - they add unwanted bitterness.

Troubleshooting Your Soup

Soup too runny? Blend 1 tablespoon flour with cold milk, mix in. Too dense? Stir in hot broth gradually. Cheese not dissolving? Lower your heat, continue stirring. Broccoli still tough? Cut it smaller next round. Scorching on bottom? Reduce heat, stir more frequently. Lacking flavor? Try a dash of salt first, before adding more cheese.

Storing Your Leftover Soup

Cool soup about 1 hour before refrigerating. Will last up to 4 days. Thickens naturally when cold - totally normal. Warm slowly on stovetop, not in microwave. Stir while heating. Add a bit of hot milk to loosen consistency. Don't bring to boil - causes cheese separation. Avoid freezing as it makes texture grainy, so plan to finish it fresh.

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Customizing Your Bowl

Want some heat? Toss in a dash of cayenne. Looking for more greens? Cauliflower makes a great addition. Need gluten-free options? Swap cornstarch for flour. Cooking for little ones? They'll smile with extra cheese. Going for impressive presentation? Scatter crispy bacon bits and sliced green onions on top. Running short on time? Grab pre-chopped broccoli from the grocery store.

Frequently Asked Questions

→ Can I use frozen broccoli?

Yep, frozen works! Use the same amount as fresh—about 4 cups. No need to thaw, just throw it in frozen. Smaller pieces will cook super quick, so check after 5 minutes. Got larger chunks? Break them up ahead. Microwave steam-in-bag broccoli’s good too—half-cook it first. While fresh might give better texture, frozen’s handy when you’re in a rush or fresh broccoli’s out of season.

→ What pairs well with it?

Crusty bread’s great for dunking! Make quick garlic bread: slather with butter, sprinkle garlic powder, toast under the broiler. Or cheese toast—because more cheese is always better! Croutons made from stale bread are awesome too: just toss with oil and garlic, then bake till crunchy. Even simple crackers can do the trick. For something healthier, a leafy salad with a tangy vinegar dressing balances the richness. Baked potatoes are another great match—pour the soup over them!

→ How can I skip the wheat?

Swap flour for cornstarch—mix three spoons of it with cold water first. Rice flour works the same as regular flour, or try potato starch, which is awesome too. Always blend your starch with cold liquid to avoid lumps. If you’ve got a gluten-free all-purpose flour blend like Bob’s Red Mill, that works as well. Cook it just a touch longer to get rid of any starchy taste. Stir as it thickens, and don’t panic if it looks thin at first—it’ll thicken up nicely!

→ How do I store leftovers?

Let the soup cool before sticking it in a container with a snug lid. It’s good for 3 days in the fridge. Warm it up slowly and stir frequently to keep it creamy. If it seems too thick, add a splash of milk. Avoid boiling—it might mess with the cheese texture. The microwave works too—just do it on low power and stir often. Some folks freeze it, but heads up—the texture might change a bit after thawing.

→ How can I enhance the flavor?

Try these additions! Toss in a tiny bit of nutmeg—it’s subtle but surprising. A dash of hot sauce or cayenne gives a gentle heat, while smoked paprika adds some smoky depth. Use sharp cheddar instead of mild for a bigger flavor punch. A spoonful of Dijon mustard or fresh minced garlic can make it pop. Some folks even add a splash of white wine when cooking the onions—it’s a subtle but sneaky good idea. Keep it simple, though—too many extras can overpower the dish!

Conclusion

Can’t get enough of this dish? Try tossing it in a broccoli cheese casserole next time or whip up cheesy potatoes with the same amazing taste!